Ingredients
- 16 ounces wide egg noodles
- 3 tablespoons butter, divided
- 1/2 large onion, diced
- 4 cloves garlic, minced
- 16 ounces baby bella mushrooms, sliced
- 1/3 cup dry white wine
- 1 2/3 cups vegetable broth
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 pinch ground nutmeg
- 3 1/2 tablespoons all-purpose flour
- 1/4 teaspoon dried thyme
- 1/2 cup plain Greek yogurt
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- Fresh parsley, optional, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the egg noodles and cook until they are al dente according to the package instructions. Drain and set aside.
- Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the onion and sauté for about 5 minutes until softened. Stir in the remaining butter, garlic, and mushrooms; cook for 5-7 minutes until the mushrooms are tender and lightly browned.
- Add white wine to deglaze the pan, scraping any browned bits, and let it simmer for 3 minutes. In a separate bowl, combine vegetable broth, Worcestershire sauce, and Dijon mustard, whisking until well blended. Then, add the nutmeg and flour, mixing until the mixture is smooth.
- Pour the mixture into the skillet and add thyme. Allow the sauce to simmer for about 5 minutes until it thickens slightly.
- Stir in the Greek yogurt and season with salt and pepper. Serve the mushroom sauce over the prepared egg noodles and garnish with chopped parsley if desired.